Homemade Pumpkin Seeds

21st October 2017

Some of the best and most hyggelig food is food you make yourself, with no effort and with minimal cost. When we carved our pumpkins for Halloween we had many pumpkin seeds left, so I decided to turn them into something yummy and healthy: Spicy pumpkin seeds.

I discovered that it’s very simple and takes literally no time at all. You’ll end up with something that will serve as a tasty snack, a useful storecupboard ingredient, or a small but delicious gift to give to the host of the next dinner party you attend.

INGREDIENTS

Pumpkin seeds (from the pumpkin you carved)

A good glug of olive oil

½–1 teaspoon of chili flakes

Sea salt

METHOD

Clean any stringy bits of pumpkin from the seeds, and rinse them well.

Line a baking tray with parchment paper.

Tip your seeds onto the baking tray, drizzle them with olive oil, and sprinkle them with salt and chili flakes.

Mix together so all the seeds are well coated.

Put in the oven at 180 degrees Celsius, and toast until lightly golden brown – for 8–12 minutes.